Buckeye Bites Recipes

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Steps:

• In a mixing bowl, mix together peanut butter, softened butter and vanilla with a mixer on low. You can easily get sticky things like peanut butter, evaporated milk, etc. out of a measuring cup if you spray it first with non-stick cooking spray like Pam.
• Add the two sugars and mix until combined. Take a small baking sheet or large plate (something that will fit in your freezer) and line with waxed paper or non-stick foil. Lay out your square pretzels (or if you can't find square, the mini traditional knotted pretzels will work too) on the sheet.
• Using a teaspoon measure, scoop up the peanut butter mixture and roll into balls. Place a ball on each pretzel and top with another pretzel, pushing down to form little sandwiches. Place in the freezer to firm up for 30 minutes.
• Melt the dipping chocolate according to the directions and dip each pretzel sandwich halfway. Place on a non-stick sprayed cooling rack to dry, or on a sheet of waxed paper or foil. They will firm up faster if you put them in the refrigerator.
• I have also taken a shortcut when making these by using Reece's Mini Peanut Butter Cups or Rolos for a caramel version, instead of the peanut butter mix, baking for 3-5 minutes at 350 until the chocolate just begins to soften before topping with the second pretzel and pressing to make the sandwiches. Then drizzle with the dipping chocolate before refrigerating to harden - cuts time in half!
• Eat and enjoy!

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.